Mushroom Ragout

INGREDIENTS

1    ounce dry wild mushrooms (about ¼ cup)  

2    Italian, Cajun or other spiced sausages

2    tablespoons olive oil

1    medium white onion, chopped

2    cups fresh mushrooms, sliced, chopped

METHOD

Chop the dry mushrooms and place them into a small sauce pan. Add ½ cup of white or red table wine or water, bring to a boil. Remove from the heat and allow them to steep for 10 to 12 minutes while you prepare the rest of the ingredients.

Remove the skins from the sausages and place the insides into a food processor. Process until the meat is thoroughly separated and set aside.

In a large skillet over medium-high heat, add the olive oiland swirl to coat. Add the onions and cook them for 4 to 5 minutes until they become gtranslucent. Add gthe sausage meat and cook, stirring occasionally, for 3 to 4 minutes. Add both the wild and fresh mushrooms and cook for 3 to 4 minutes or until the fresh mushrooms become tender. Serve as a side dish with beef or as a topping for polenta or wherever you think best.

Inspired by a recipe in Food and Wine  magazine